Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring occasionally. Boil for 30 to 60 seconds, until the sugar has dissolved. Remove from heat. Add in the tea bags to steep, thyme, and cinnamon, then cover. Allow to come to room temperature. Strain through a fine mesh strainer into a glass jar, squeezing tea bags to extract as much syrup as possible. Store in an airtight container in the refrigerator for up to two weeks.

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